November 1, 2010

How about a hot second? Okay.
I was given the opportunity to read and review Harold McGee's new book "Keys to Good Cooking." Folks, there's so much useful information in this tome that I don't even know where to begin. There are chapters focusing on safety, kitchen tools, and basic cooking methods. There are pages and pages about meats, fruits and veggies, breads, and, my favorite, sweets. It's written in an easily-understandable fashion, with each chapter beginning with a simple introduction followed by bullet point after bullet point of practical factoids. I'm not exaggerating when I say that it's a reference I'll be keeping within reach from now on.

Seriously. It's sitting on the desk beside me right now.

Fluffy. Fluffy like my hair on a humid day...but much more attractive.

In honor of the book, I made some cranberry pecan muffins. I know, what a way to celebrate, right? Handy tip #1: Cranberries stay fresh in the fridge longer than most fruits because of their high acidity. Handy tip #2: It's important to sort through the berries before using them in a baked good, as one sour gem can spoil the whole thing. Handy tip #3: To get a "shapely peak" (Harold's words--catchy phrase, yes?), avoid overleavening, fill the cups nearly full, and bake at a high temperature (400-425F).

Preheat oven to 400F. Line or spray 12 muffin cups.
In a large bowl, combine the dry ingredients. In another bowl, whisk together the wet ingredients and stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Bake 15-20 minutes.

"Fluffy. Fluffy like my hair on a humid day". Seriously, my favorite line in the post!

I need to check this book out. As I was reading a cookbook at the library the other day, I thought about the need for a "Dummies Guide to Cooking". A book that would actually show you in steps what: the different types of peaks in whipped cream should look like; when you are told to whip until light and frothy (what does that look like since your frothy and my frothy may look different) and so on. Any hint or tip that can make me a better cook, I'm all for!

Grace you do have away with words and apparently Harold does too with his "shapely peaks". Nice review, I'm always in market for a new cookbook and it's nice to have some info before buying.Oh and the muffin look more than tasty,Mimi

Good stuff! I like tips etc.. I met Harold McGee last year when he was at a speaking engagement in Berkeley. I told him about my avocado findings. It seems that the volatile gasses in onions, if in contact with an open avocado, will slow down the aging process/oxidation.

Hope you are well! What am I saying? by the looks of this fluffy cranberry delight, you sure as h... are!Did you take some for your co-workers? I am telling you right now, you are in big doo doo if you did not, because when they check out these luscious pictures......

Thanks for the tips; I love cranberries in baked goods (I'm a big fan of the tart!). For the tip #2, how do you spot the sour cranberry while sorting through the batch? Is there something visual to be looking for?